1 whole Hamilton’s Smoked Chicken, cut into 9 pieces
2 cups of milk
2 tablespoon vinegar
¼ cup hot sauce
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon coarse ground pepper
Breading
2 cups flour
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon baking powder
½ teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
1 teaspoon paprika
Egg Wash
3 eggs
¼ cup whole milk
4-6 cups of vegetable oil for frying
Instructions
Combine the brine ingredients together and place the chicken inside. Refrigerate overnight. Combine the breading ingredients and set aside. Mix together the eggs and whole milk until fully combined.
In a large frying pan preheat the oil to 350°. Dip chicken in egg mixture then dredges into the flour/breading mixture and place in a single layer on a clean pan or racks. When the oil is heated, fry 2-3 pieces of chicken at a time for about 12-15 minutes, or until the chicken is golden brown on both sides.
Temp the chicken to ensure that it is at least 165° at the thickest point, and near the bone. Any pieces that are not fully cooked can be finished in the oven at 350° on racks.